De La Costa

Frommer's Review

The name means "of the coast," but don't come here expecting shoreline views; Lake Michigan is a few blocks away. Executive chef Douglas Rodriguez (of New York's Patria and Philadelphia's Alma de Cuba) says the menu was inspired by the coastal cuisines of Spain, the Caribbean, and South America -- which means plenty of fresh fish and some bold flavor combinations. The overall vibe (and price tag) is Miami-chic rather than beachcomber casual, with a long, gleaming white bar, artfully draped curtains, and a buzzing, boisterous clientele.

Whether you graze tapas-style (appetizers and small plates make up a substantial part of the menu) or want to fill up with a hearty meat entree, you should definitely start with one of the house specialty ceviches, such as the "Fire and Ice" (which mixes tuna, calamari, chiles, coconut, and lime for a unique spicy-yet-cool experience). Tapas include specialty cheeses, mussels, empanadas stuffed with porcini mushrooms, and marlin tacos. Among the entrees, the Churrasco De La Costa -- a tender beef tenderloin topped with a tasty, mildly spicy chimichurri sauce -- lives up to its billing as a house signature dish. The Brazilian-inspired Xim Xim (chicken and giant shrimp in a coconut sauce with roasted cashews) is flavorful and ideal for smaller appetites. If you're in the mood for a lighter meal, settle down at the ceviche bar that extends along one side of the restaurant.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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